Lentil and zucchini fritters with cucumber salad

Name: Lentil and zucchini fritters with cucumber salad recipe
Yield: 4
Ingredients: 400g can brown lentils; 1 1/4 cups (185g) self-raising flour; 2 eggs, separated; 1 cup (250ml) milk; 2 zucchini (about 240g), coarsely grated; 2 spring onions, finely chopped; 1/2 cup mint leaves, thinly sliced, plus extra leaves to serve; Finely grated zest & juice of 1 lime, plus lime wedges to serve; 1 1/2 tsp each ground cumin & ground coriander; Pinch of chilli flakes; 1/4 cup (60ml) sunflower oil; 200g baby cucumbers (or 2 Lebanese cucumbers), cut into thin wedges; 1 long red chilli, thinly sliced into rings; 150g Greek feta, thinly sliced; Salad leaves, to serve

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by Silvia Colloca

Cook and author

Mar 10, 2020

“Corn could stand in for zucchini here,” says Silvia Colloca.

400g can brown lentils
1 1/4 cups (185g) self-raising flour
2 eggs, separated
1 cup (250ml) milk
2 zucchini (about 240g), coarsely grated
2 spring onions, finely chopped
1/2 cup mint leaves, thinly sliced, plus extra leaves to serve
Finely grated zest & juice of 1 lime, plus lime wedges to serve
1 1/2 tsp each ground cumin & ground coriander
Pinch of chilli flakes
1/4 cup (60ml) sunflower oil
200g baby cucumbers (or 2 Lebanese cucumbers), cut into thin wedges
1 long red chilli, thinly sliced into rings
150g Greek feta, thinly sliced
Salad leaves, to serve

Method

1.

Place the lentils in a large bowl. Crush with a potato masher until coarsely mashed.
2.

Place flour in another bowl and make a well. Add yolks and gradually whisk in milk until smooth. Stir in lentils, zucchini, spring onion, mint, lime zest, spices and chilli. In a separate bowl whisk egg whites to soft peaks with an electric beater (or by hand). Gently fold into batter and check seasoning.
3.

Working in batches, heat a third of the oil in a large nonstick frying pan to medium- high heat. Spoon 1⁄4-cupfuls of mixture into the pan and cook for 3 minutes each side until golden and cooked through. Transfer to a plate lined with paper towel and loosely cover with foil to keep warm. Repeat with remaining oil and batter.
4.

Combine cucumber, lime juice, fresh chilli and 1 tsp salt flakes in a bowl.
5.

Divide fritters among plates, top with feta, cucumber mixture and extra mint and serve with salad leaves and lime wedges.